1/4 lbs. goat meat
3 cups red wine
3 cups coconut water
1 cup white Arborio Rice
1/2 yellow onion (chopped)

The good about cooking at home is that you can do all kinds of things without turning the heads of a boss man chef, classically-trained colleagues or a customer you’re serving who might look at your creation with less than approving eyes. At home, you can do whatever you want.

As luck would have it, a friend of mine who has access to goat meat offered me some. As I try to keep my red meat consumption down to a minimum, I was skeptical about accepting the gift. But at the same time I also knew that I need to know how to make things that I generally don’t eat. I mean it’s sort of nuts that I’ve gotten away with all kinds of elaborate creations and I don’t even know how to make eggs.

Anyhoo, as I the goat was all I had in the fridge and hunger was real, I took it out, chopped it up a bit (though unfortunately there were bones abound) and tried to figure out how to make myself myself a meal. I had about a quarter bottle of red wine left over from a recent dinner and figured that it might be nice to give the meat some classic flavor. As a stable in Caribbean cooking, goat always goes over rice. But I never just do the rice in boiling water thing anymore.

As I had opened a bunch of coconuts for a family event a few days earlier, I made sure to collect as much of the sweet water inside that I could. It amounted to a good quart or so. With a such a precious natural resource, using it to flavor my rice was definitely in order. I put a little more than two cups into a small pot, brought it to a boil, then added two tbsps of butter and a cup of rice, then a I let it to its thing.

In a skillet I heated some olive oil and added some chopped garlic, followed by the goat, which I seasoned with sea salt, crushed black peppercorns and some Jamaican curry powder. I let it sear on each side in the pan on medium heat with some chopped onion for a good three minutes, shaking the pan so it didn’t stick, and then I poured in the wine, put a top on it, reduced the heat to a medium-low and let cook for a good 20 minutes.

I put it over a bed of rice and it was pretty darn good, except for the bones.